Serves: 4 to 6
4-6 medium or large fresh yellow peaches, cut into wedges, skin on
1 bottle red wine (whatever you are drinking with dinner or a medium-bodied Italian red wine, such as Valpolicella)
To marinate, put the peach wedges in a medium-sized bowl and pour enough red wine so that all the peaches are submerged in liquid. Cover with plastic and refrigerate for 1-2 hours.
To serve, ladle the peaches into a wine glass and top each glass off with the marinated red wine. The idea is to eat the peaches first, and then drink the wine.
Tony’s Tip: Do not marinate for more than 2 hours, or the peaches will become mushy.